Impact of preharvest spouting of wheat (Triticum aestivum) in the field on starch, protein, and arabinoxylan properties.


  • Olaerts, H. , Roye, C. , Derde, L. , Sinnaeve, G. , Meza, R. , Bodson, B. & Courtin, C. (2016). Impact of preharvest spouting of wheat (Triticum aestivum) in the field on starch, protein, and arabinoxylan properties. Journal of agricultural and food chemistry, 64: (44), 8324-8332.
Type Journal Article
Year 2016
Title Impact of preharvest spouting of wheat (Triticum aestivum) in the field on starch, protein, and arabinoxylan properties.
Journal Journal of agricultural and food chemistry
Label U14_2016
Volume 64
Issue 44
Pages 8324-8332
Endnote keywords wheat, amylase activity, sprout damaged
Abstract To obtain detailed knowledge on possible changes in the properties of starch, proteins, and arabinoxylan as a result of field preharvest sprouting (PHS), three wheat varieties were harvested at maturity and several weeks later when severe PHS had occurred. Falling number values of flour dropped from 306 to 147 s (Sahara), 382 to 155 s (Forum), and 371 to 230 s (Tobak). Blocking of ?-amylase activity demonstrated that the decline in falling number and changes in RVA pasting and gelation properties were not caused by changes in intrinsic starch properties as a result of PHS. PHS had no influence on the SDS-extractability and molecular weight distribution of the proteins. For arabinoxylan, incipient breakdown was noticed, leading to a higher amount and average degree of polymerization of water extractable arabinoxylan. Results show that strategies to cope with severely PHS in wheat should focus on blocking enzyme activities.
Author address g.sinnaeve@cra.wallonie.be
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Authors Olaerts, H., Roye, C., Derde, L., Sinnaeve, G., Meza, R., Bodson, B., Courtin, C.